Raspberry Peach Clafoutis (pronounced “klafuti”) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners’ sugar. I served mine with the optional confectioners’ sugar and a spoon!
The red raspberries were plump and ripe but the black raspberry bushes were thick and heavy with an enormous amount of fruit.
Fresh Peach & Raspberry Clafoutis Recipe
Clafoutis (pronounced klafuti) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar. A quick and deliciously easy dessert often made with unpitted cherries.
Ingredients
Instructions
The red raspberries were plump and ripe but the black raspberry bushes were thick and heavy with an enormous amount of fruit.
Fresh Peach & Raspberry Clafoutis Recipe
Clafoutis (pronounced klafuti) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar. A quick and deliciously easy dessert often made with unpitted cherries.
Ingredients
- 1 tablespoon unsalted butter
- Granulated sugar for dusting the baking dish
- 4 medium-large fresh peaches, cleaned and sliced thin (peels left on if desired)
- 1 heaping cup fresh raspberries
- 1 tablespoon granulated sugar
- 1 lemon, zested and juiced
- ½ cup granulated sugar
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy whipping cream
- ¾ cup unbleached all-purpose flour
- ¼ teaspoon salt
- Confectioners' sugar for serving
Instructions
- Preheat oven to 350 degrees
- Butter an 8 cup flat shallow pan, or combination of smaller baking dishes for individual servings. Lightly sprinkle granulated sugar the buttered dish(s) to lightly coat. Set aside.
- In a medium mixing bowl combine the sliced peaches, lemon zest, lemon juice, 1 tablespoon granulated sugar and raspberries. Gently toss to coat the fruit. Set aside.
- In the carafe of a blender combine ½ cup granulated sugar, almond and vanilla extracts, eggs, milk, heavy cream, flour and salt. Blend for 1 minute until frothy.
- Pour the fruit and any juice into the baking pan(s). Gently pour the custard mixture over the top of the fruit and bake for 45-50 minutes at 350 degrees.
- Cool the clafoutis for 15-20 minutes then serve warm lightly dusted with confectioners' sugar and soft whipped cream if desired.
Recipe Adapted : Fresh Peach & Raspberry Clafoutis @ savingdessert